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Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1A for Kecap, an Indonesian Soy Sauce
JARQ - Japan Agricultural Research Quarterly
In order to prevent aflatoxin contamination in the production of kecap, an Indonesian soy sauce, the starter culture was prepared using the white-spored mutant K-1A strain induced from the aflatoxinnegative koji mold, Aspergills sp. K-1 and applied to koji making process of kecap. The number of spores developed on the cooked rice inoculated with K-1A was not so different from that of K-1. The germination ability of K-1A after storing at 30ºC and 75% RH for 3 weeks was also not so different fromdoi:10.6090/jarq.40.171 fatcat:57egkydd3bbotn4di24knhujtq